Chocolate Caramels

Author Notes: Adapted from Martha Stewart. Deliciously creamy, perfectly chewy, and intensely chocolatey -- these caramels have got it goin' on. -Erin McDowell

Makes a ton of caramels (about 100)

4 cups heavy cream, divided

2 ½ cups light corn syrup

4 ½ cups granulated sugar

1 teaspoon salt, plus more for sprinkling as desired

10 ounces high quality bittersweet chocolate (30 to 40%)

8 ounces high quality very dark chocolate (70 to 80%)

8 ounces (2 sticks) unsalted butter, cut into cubes

2 teaspoons vanilla extract

Line a 12 x 16-inch baking pan with a Silpat or parchment paper and spray generously with nonstick spray. Place the pan in a spot that is easily accessible, but where it will not be moved (the caramel will wrinkle if you move it before it has cooled completely).

In a large pot, combine 2 cups of the cream with the corn syrup, sugar, and salt (be sure to use a large pot -- cream has a tendency to boil over!). Clip a candy thermometer to the side of the pot (an infrared laser thermometer is pretty great, too), and bring it to a boil -- stirring occasionally -- over medium heat. Wash down the sides of the pot as needed with a pastry brush dipped into tepid water. In a large pot, combine 2 cups of the cream with the corn syrup, sugar, and salt (be sure to use a large pot -- cream has a tendency to boil over!). Clip a candy thermometer to the side of the pot (an infrared laser thermometer is pretty great, too), and bring it to a boil -- stirring occasionally -- over medium heat. Wash down the sides of the pot as needed with a pastry brush dipped into tepid water.

Cook, stirring constantly, until the temperature reads 220° F on the thermometer. Continue stirring, and add the chocolate and butter (you may need to adjust the temperature to keep it at a rolling boil). Once the mixture has returned to a boil, gradually add the remaining 2 cups cream.

Directions at food52.com

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